Mango semolina fruity cake recipe

Did I hear someone say; Semolina and Mango? Hell to da No!? Believe me when I say that was the reaction I got from people who were told about the idea of mixing both together before they tried it out. A lot of people couldn’t get over the fact that mango could be an ingredient in cake making and semolina (what we normally use in making “swallow” for soup) could be used in place of flour. Some few hours later when I gave them slices to taste without letting them know the ingredients used in the preparation, they kept raving about how good the cake was.

The funny thing about this was, I didn’t go all out while sourcing for ingredients to make it. All I did was put together a few leftover ingredients I had in the kitchen and Voila! The cake was done. Semolina is an Italian word derived from the name “semola” meaning Bran. This is also derived from the Latin word “simila“, meaning ‘Flour’. Semolina is made from a specie of hard wheat known as “Durum” which means “Hard” in English. This same wheat is the type used in the production of spaghetti, macaroni or even couscous. The main point here is, semolina is “Flour” and can be used in cooking in general. For this cake, I used my pot baking method to make it easy and as basic as possible especially for those who don’t have an oven.

Conversions:::

Cup to gram measurements